Last weekend, I went to a small barbeque on Saint John’s Bayou. With a TV rigged up to a friend’s car cigarette lighter outlet, we found ourselves in the best of both worlds—the quiet outdoors of my favorite area in Mid-City, and sitting in my living room in front of a TV watching the Saints game. The weather was great, so it was a perfect night out.

But, what made the evening even better was the cooler full of fresh redfish and trout, just caught by a friend’s dad the day before. With just a light sprinkling of Emeril’s Bayou Blast Essence (a staple, as regarded as salt, in my spice cabinet), they were thrown on the grill. A few minutes later, voila! Delicious fresh grilled fish with a mild smoky flavor from the paprika and little bite from the cayenne and dry mustard in the seasoning mix. I suggest you try this at home. (If you don’t want to go through the hassle of catching your own fish and firing up the grill, you can simply buy your favorite fish filets at the grocery store, sprinkle them with Emeril’s Bayou Blast Essence and cook them to your liking in your broiler.)

Filed Under: Food Talk